High Plains / Midwest AG Journal

"44 Farms, Cameron, Texas, offers the customers of their genetics the opportunity for the farm to buyback the offspring of those genetics. They created the program to achieve common goals through collaboration and teamwork."

"...several of my favorite Houston restaurants source their beef from 44 Farms and I knew their ground beef would make the perfect meatballs! Luckily, you can purchase 44 Farms beef online or at their new retail store."

Austin 360

"44 Farms sells more than steaks to more than 400 restaurants across the country, including Knife in Dallas and Salt & Time in Austin.
But as of last month, the Milam County-based company is selling its Angus beef and other products at a new retail store about an hour and a half northeast of Austin."

Star-Telegram

"[Buffalo West steakhouse] will offer five entree options, from a traditional Thanksgiving dinner (covering a lot of traditions, as it includes slow-roasted turkey, sugarcane-pineapple glazed ham and Texas-style sausage) for $35 ($28 seniors, $15 children 8-12) to a 44 Farms center-cut fillet for $50."

Growing Georgia

"A comprehensive nutrition program throughout the entire feeding cycle is significant to 44 Farms. They buy and feed nearly 30,000 calves annually, and those that meet the strict criteria will be sold as 44 Farms Beef."

Houston Press

"44 Farms has announced a new retail operation in Cameron, Texas. The Angus beef producer supplies a number of restaurants in Texas with their high-quality marbled steaks, including some of Houston’s better known establishments such as Underbelly and Southern Goods."

The Eagle

"A ribbon cutting ceremony for the store will be at 11 a.m. and a grand opening event will last through the day. The event will include games, music, a pumpkin patch and the introduction of a new product line for 44 Farms: Black Bull Blend Coffee, Honey Toasted Pecans and Wildflower Honey."

Rockdale Reporter

"Renowned Texas Angus cattle and beef producer 44 Farms, which provides steaks to more than 450 restaurants across Texas and the country, will host festivities and a ribbon cutting ceremony during its first retail store grand opening at 11 a.m. Saturday in Cameron."

Food & Wine

"Using 44 Farms...Tesar has discovered what, precisely, makes a steak so delicious—it’s animal husbandry, tracking their genetics, using 100% Black Angus and feeding both animals the same feed all the way throughout the process, without using dehydrated."

Houston Chronicle

"Dish Society's success confirms Lyons' premise that diners are looking for local, high quality fare that supports local agriculture without paying dearly for it. His restaurants have partnerships with are farms and purveyors such as Atkinson Farms, Black Hill Ranch, Slow Dough Bread Co., Greenway Coffee, 44 Farms, Bee Wilde Honey, and Sustainable Harvesters. And yet nothing on the all-day-dining menu is over $19."

Culture Map Houston

"Rodeo Goat - Originally slated for this summer, the Dallas-based better burger joint will arrive in EaDo in mid-November. The menu features over 20 burgers, many of which utilize freshly ground beef from 44 Farms, along with a selection of craft beers and cocktails."

Houston Press

"That’s a good thing, because Dish Society’s menu items, from the pork belly bites to the chimichurri steak tacos with 44 Farms grass-fed steak, local cabbage and housemade sauce, are crave-worthy just about any old time."

Culture Map Dallas

Celebrity Chef John Tesar plans to launch a spin-off chain of Knife Burger in the Dallas-Fort Worth area, with three locations already in place, he plans on using 44 Farms beef to take it to the "next level."

Star-Telegram

"The downtown lunch crowd can now add Del Frisco’s Double Eagle Steakhouse to their rotation of lunch options...Dishes will include a lobster roll on a buttered brioche and a firebreather of a burger — a jalapeño-bacon burger comprised of 44 Farms prime beef, jalapeño jack cheese, roasted jalapeño-BBQ mayo and challah Texas toast."

The Daily Meal

"7. Y.O. Ranch Steakhouse, serving steak and game: Odd that in a state so fond of hunting the results should be so hard to find on Dallas menus. Y.O. Ranch sets the pace with bison, wild boar, venison, and quail. Steak-lovers aren’t neglected. Check out the 44 Farms prime selection."

Press Release

2017 Fall Sale Book

Houston Chronicle

"Credit is due to rising star pitmaster/chef Arash Kharat for working his magic on the menu, offering house-smoked jalapeno sausage, pulled pork, baby-back ribs and peppery 44 Farms brisket, among other treats."

Texas Monthly

“The seasoning concentrates as the fat becomes crunchy on the outer layer, a process hastened by high heat (up to 300 degrees) on the pit toward the end of the cook. That fat from the 44 Farms briskets also develops a sweetness, but there’s not a speck of sugar in the rub.”

“Instead of going to Albertson’s, you can come and get a flat iron from me at a reasonable price, and you’ll know that it’s an organic steak that came from 44 Farms, and we’ll teach you how to cook it with the book or by eating at the restaurant.”

San Antonio Current

“With quality Texas ’cue served up for lunch and gastronomy-influenced dishes for dinner such as the 44 Farms beef clod with coffee quinoa crunch or grilled veal breast and crispy sweetbreads, The Granary is more dress up than down.”

Culture Map Houston

“To set itself apart from more traditional Vietnamese restaurants, the fast casual concept from co-owners Nick Nguyen and Mardi Do will utilize locally-sourced ingredients, hormone-free chicken, and beef from 44 Farms.”

GQ

“It stands for 44 Farms, and when you see the number on a menu, it means you’re about to get some grade-A barbecue. The all-natural Black Angus beef from this Cameron, Texas-based cattle company has suddenly taken over the menus of pitmasters who care where their meat comes from.”

Culture Map Houston

“The addition of cocktails, a focus on seafood, and serving steaks from 44 Farms have all been successful elements at One Fifth, Shepherd’s ambitious restaurant that will change concepts annually for five years…”

Southlake Style

“The most popular menu item is the filet mignon, which is made with 44 Farms beef…. Whether guests visit the steakhouse to savor the juiciest, premium Black Angus beef or indulge in fine wine from the Texas-inspired wine cellar, they’re in for a truly special experience.” Page 35

Paper City Mag

“Each burger is crafted with fresh ground beef sourced from 44 Farms in Cameron, Texas. The five ounce patty is griddled on a flat top then placed on an Amish potato roll (Balls Out Burger’s proprietary recipe)…”

Food & Wine

“Another ideal stop for shoppers who care deeply for the welfare of the animals they eat is 44 Farms, says Peter Laufer, executive chef of Willard in Washington, D.C. On this site, consumers can read about its Right Way program, a 12-step protocol that ensures each animal's welfare.”

2017 May Sale Book

“Our burger is made by the quality of the beef. The care that 44 Farms takes in raising the animals to produce meat with unparalleled texture and taste allows the beef to speak for itself. All other meats pale in comparison.” - Sara Burden, BuffBurger

Temple Daily Telegram

“In children’s books, farms have lush, rolling green hills dappled with crisp blue ponds and dotted with bright red barns. Cowboys ride horses from one open pasture to the next and livestock is not confined in small pens. That idealized scenery is present at 44 Farms. The pristine Cameron establishment could put any storybook farm to shame.”

My Table

“People love to hear that we’re using local beef. 44 Farms obviously has a name and reputation for its incredible flavor,” Feges said. “People know what it is and dine with us to get the best of the best in beef.”

News West 9

44 Farms Spring Sale Book

With Houston growing in reputation as the Culinary Capital of America, demand for top-tier dining during sporting events is on the rise. 44 Farms has teamed up with Underbelly Executive Chef Chris Shepherd to help redefine “stadium food.”

Beef Magazine

"The beef business is changing and as it does, its genetics suppliers are changing too. The BEEF Seedstock 100 list is your sourcebook and your history book for this highly important sector of the beef business."

Eater

Houstonia

Executive Chef Jon Buchanan is "sourcing from local purveyors as much as possible, including using cheese from the Houston Dairymaids, beans roasted by Katz Coffee, produce from Atkinson Farms and meat from 44 Farms."

D Magazine

"They’ve also added selected cuts of beef from local vendors including...short ribs from 44 Farms..." According to the press release: “Holben predicts a new favorite for lunch will be the 44 Farms Jalapeno Burger with Texas Toast.”

Eater

"This week on The Meat Show — Eater Video’s web series hosted by Eater NY editor and professional carnivore Nick Solares — the crew visits 44 Farms, a cattle ranch 70 miles outside of Austin that is the source of some of the best and most highly regarded Black Angus beef in the country."

“We came up with the idea for a burger joint and sports bar after realizing that many towns in East Texas don’t have a good place to watch big sporting events and enjoy a high quality burger,” Rami said.

Southern Living

FSR Magazine

Chef John Tesar brings a taste of Texas to Miami for South Beach Wine and Food Festival. He will partner with acclaimed chefs Francis Mallmann, Paul Qui, and Gabriel Ask, on February 24 at Los Fuegos in South Beach for "Epic Collaboration Dinner.”